Crockpot Meals

These all came from my sister-in-law Daryl. She is a FABULOUS cook, so I'm sure they are yummy!! Thanks Daryl!!

Beef Barley Soup in the slow cooker
1 ½ lbs. sirloin steak- cut into 1 inch cubes and place in cooker
1 c. thinly sliced carrots
1 c. sliced celery
1 c. onion
1 Green Pepper, chopped
place above over meat in cooker

then, add to slow cooker
2 cans (14 1/2 oz) beef broth
1 can stewed tomatoes (14.5 oz)
1 cup spaghetti sauce
½ quick-cooking or pearl barley
1 1/2 tsp. Dried basil
¼ cup fresh parsley, chopped
dash of pepper

cover and cook on HIGH 4-5 hours or on LOW 10-12 hours



CROCKPOT FAJITAS
1 lb boneless, skinless chicken, cut up. Place in slow cooker

Cut into strips and place in cooker:
1 onion
1 green pepper
1 red pepper
1 yellow pepper

Add and mix well:
1 tsp minced garlic (2 cloves)
1 tsp. Ground cumin
1 can (15 oz) kidney, pinto, or black beans (drained and rinsed)
1 pkt. Fajita seasoning mix

Cook on LOW for 7-8 hours or HIGH for 4-5 hours

If desired, shred meat before serving
Serve on warmed flour tortillas with lettuce, tomatoes, and sour cream





SWEET AND SOUR CHICKEN-IN THE CROCKPOT
Add to slow cooker in order given:
6 medium potatoes cut into wedges
24 baby carrots, left whole
1 large green pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
6 skinless, boneless, chicken breasts (halves) (frozen is fine)
Pour over all:
1 jar (24 oz.) sweet and sour simmer sauce
Cook on LOW 8-9 hours or on HIGH 5-6 hours




CHICKEN AND BLACK BEAN CHILI-IN THE CROCKPOT
This chili can be assembled 12 hours in advance of cooking. Follow preparation directions and refrigerate overnight in slow cooker stoneware. The next day, place stoneware in slow cooker and continue cooking as directed.

1 Tbls. Vegetable oil
2 lbs boneless, skinless chicken breast cut into ½ inch cubes
1 medium onion, finely chopped
2 cloves garlic, minced
1 can tomatoes (19 oz), chopped, with juice
1 can (12 oz) corn or 1 ½ cups frozen corn
1 can (19 oz) black beans, rinsed and drained or 2 cups soaked, cooked and drained black beans
2 cups mild or hot salsa
1 tbls chili powder
½ tsp. Salt

In a large nonstick skillet, heat oil over medium heat. Add chicken and cook, stirring frequently, until chicken is no longer pink. With a slotted spoon, transfer to a slow cooker.

Add remaining ingredients and stir to combine. Cover and cook on LOW 4-6 hours or HIGH 2-3 hours, until hot and bubbling.
Serve in tortilla bowls with lettuce and tomatoes




TURKEY SOUP IN THE CROCKPOT

3 Cans chicken broth diluted with equal parts water
4 cups chopped, cooked turkey
1 can (19 oz) tomatoes
mini carrots cut in half (as desired)
2-4 stalks celery, chopped
1 medium onion, chopped (or dried onion is fine)
1 cup long grain converted rice
½ tsp dried thyme (I just used Italian Seasoning as desired)
1 can (drained) corn

In crockpot combine everything but the CORN.

Cover and cook on LOW 8-10 hours or HIGH 4-6 hours, until vegetables are tender and soup is bubbling. Add corn; cover and cook on HIGH for 20 minutes. Season to taste with salt and pepper.



LEMONY HERBED DRUMSTICKS-IN THE CROCKPOT

3-4 LBS. drumsticks
¼ c. lemon juice 1 c. apple juice
1 tbls olive oil 1 chopped onion
2 cloves minced garlic 1 tsp dried rosemary, crushed
½ tsp salt ¼ tsp black pepper



In a large bowl or plastic bag, place all ingredients. Marinate 4-6 hours or overnight in refrigerator. Transfer chicken and marinade to slow cooker. Cover and cook on LOW 6-8 hours, until chicken is lightly browned and jices run clear when pierced with a fork.



CHICKEN IN HONEY MUSTARD SAUCE-IN THE CROCKPOT

¼ cup butter or margarine
½ cup liquid honey
¼ cup Dijon mustard
1 Tbls curry powder
1 tsp salt
8 chicken pieces (legs and breasts with skins removed)

In a small saucepan over medium heat (or in the microwave) melt butter. Add honey, mustard, curry powder and salt; stir until dissolved.

Place chicken in slow cooker. Pour honey-mustard sauce over top. Cover and cook on LOW 6-8 hours, until juices run clear when chicken is pierced with a fork. Skim off any fat from sauce and serve drizzled over chicken.





HAM AND LENTIL RAGOUT-IN THE CROCKPOT
3 cups chopped cooked ham
2 carrots, chopped 2 cups dried, green lentils
2 stalks celery, chopped 2 cups chicken stock
1 onion, chopped 4 cups water
2 tsp. Paprika 1 tsp dried thyme

In a slow cooker, combine all ingredients and mix well. Cover and cook on LOW 6-8 hours or on HIGH 3-4 hours until vegetables and lentils are tender. Stir in fresh parsley if desired prior to serving (1/4 cup chopped, fresh)

Above recipes were taken from:
AMERICA'S BEST SLOW COOKER RECIPES by Donna-Marie Pye
LICKETY SPLIT MEALS by Zonya Foco, RD